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  1. Gluten is more than just a protein in wheat. It’s what makes bread dough sticky enough to make bread out of. It’s right there in the name people, “Glue-ten”. The protein that makes food stick together.

    It’s absence is what makes gluten free bread or gluten free crust, or gluten free pasta, or gluten free whatever so crumbly and unnatural feeling on the pallet.

    As far as the fitness freaks go, it’s just an excuse to eat a low carb diet with out admitting they’re eating a low carb diet. Potatoes don’t have much in the way of gluten, but when’s the last time you say a glu-tard eating a french fry?

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